Pickled Pear Tomatoes With Rosemary

"From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1hr
Ingredients:
13
Yields:
7 Half pints
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ingredients

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directions

  • Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
  • In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
  • Remove from heat and discard bay leaf.
  • Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
  • Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
  • Process filled jars for 15 minutes in water bath.

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Reviews

  1. I only had red balsamic. Made them anyway. To me they are a bit "watery." That might be an indication of the tomato not the recipe. A good friend likes them and took them home.
     
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